When I want to treat myself, I don’t reach for chocolate or cake. I’m a savory girl. I go for steak. Or ribeyes to be specific. Ribeyes aren’t an inexpensive cut of meat. When I decide to treat myself I don’t look for the cheapest option; I want the best tasting steaks. IMHO the best place to find top quality beef is from a local farmer.
Being a small business owner myself, I have made a conscious effort to support local businesses, especially farmers. When you purchase from the big grocery stores you never know where their meats are coming from, or how long they have been sitting around. When you purchase beef from a local farmer you know exactly what you are getting because of strict laws on the processing and labeling of meat. So you know exactly when the beef was processed.
In my Produce Box order I received some delicious FirsthandFoods.com ribeyes. FirsthandFoods is a “wholesale meat business that feeds the growing demand for locally sourced and downright delicious beef, pork and lamb.” I could tell by the gorgeous marbling that this was going to be a tasty steak!
When you are going to invest in a good ribeye, you want to be sure you cook it correctly. There is nothing worse that drooling over a delicious looking ribeye and cutting into something that has been overcooked or is chewier than a piece of beef jerky.
Step 1: Let your steak rest at room temperature for 30 minutes prior to cooking.
If you try to cook a cold steak in a hot pan, or a cold steak in a cold pan the steak will not sear correctly. It will stick to the pan, and you won’t get an even, caramelized crust you find on a good steak.
Step 2: Pat your meat dry with a paper towel to remove excess moisture, then season. Excess moisture will prevent the meat from developing an even crust. To achieve a flavorful steak generously salt and pepper every surface. Yes, season all sides of the steak, not just the top and the bottom.
Use more seasoning than you think you will need. Once you sear the steak it will be too late to properly season. The seasoning will just sit on the outside of the steak and not penetrate the middle for an even flavor.
Then add your oil and steak. (DO NOT COOK WITH OLIVE OIL. Use an oil with a high smoke point like vegetable, canola, sunflower, or grapeseed.)
Step 4: Once you place your steak in the pan, leave it alone (i.e., don’t move it), otherwise the steak won’t brown properly or develop an even, caramelized crust. Once the crust has formed you can flip the steak. You will know it’s ready when the steak no longer sticks to the pan.
Use tongs to flip the steak, not a spatula. You don’t want to scrape off that delicious crust.
Step 5: If you have a thicker cut of steak, sear all sides of the steak and then finish cooking in the oven.
Baste with butter, place in a 450 degree F preheated oven, and bake until desired temperature. Once removed from the pan, rest your steak at room temperature for 10 minutes to make sure the juices get absorbed evenly throughout the steak. I know it’s hard to wait, but it REALLY makes a difference! If you cut your steak straight from the oven all the juices will run out and it will be dry and tasteless.
Below you will find a temperature guide to finishing off your steak in the oven. These times are approximate as all ovens are different.
There you have it! Five easy tips to cook the Best. Steak. Ever.
How do you like your steak cooked? As you can tell, I’m a rare-to-medium-rare girl, myself.